Poached Pear Dessert
Peel the pears, cut into wedges and remove the cores. Leave the stalks in place if possible. Put the white wine into a pan with the saffron, honey and cinnamon stick and bring to the boil. Add the pear wedges and poach for 3 minutes. Carefully lift out with a skimmer, drain and leave to cool. Simmer the poaching liquid until slightly reduced, then leave to cool and remove the cinnamon stick.
Whip the cream until stiff and fold into the yoghurt. Divide the pear wedges between 4 glasses and add a little of the poaching liquid. Spoon the cream and yoghurt mixture over the pears and sprinkle with the remaining liquid. Serve garnished with cinnamon sticks.